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Roasted Peppers & Tomatoes Soup

Serves: 4 people

Prep time: 10 min

Cooking time: 25 min


  • 4 tomatoes
  • 3 large red peppers
  • 3 garlic cloves
  • 1tsp turmeric
  • 1tsp paprika
  • 2tbsp olive oil
  • 1 small handful fresh basil leaves
  • 1tsp plain yogurt (optional)
  • Salt


  1. Deseed the peppers and cut in quarters. Halve the tomatoes and cut out the rough bits.
  2. Line the oven tray with a baking paper, place the tomatoes, the peppers and the garlic in skin.
  3. Sprinkle with the turmeric, the paprika and the olive oil, mix well and roast at 180°C for 25 min.
  4. Remove skins from the peppers and the garlic.
  5. Place all of the ingredients in a blender and blend until smooth.
  6. Top with fresh basil and yogurt.

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